
Black Bean And Corn Chicken Chili

By: McCormick Kitchens
Made With:

Toasting chili powder, cumin and garlic powder intensifies their flavor, making this chili a rich, hearty meal in a bowl.
Recipe Info
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Prep Time:
15m
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Cook Time:
30m
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Ingredients:
13
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Servings:
8
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User Rating:
Ingredients
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut in 1-inch cubes
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 4 teaspoons McCormick® Chili Powder
- 2 teaspoons McCormick® Ground Cumin
- 1 teaspoon McCormick® Garlic Powder
- 1/2 cup chicken stock
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) great Northern beans, undrained
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 1/2 teaspoon salt
Nutrition Information
(per serving)
- Calories 218
- Carbohydrates 22 g
- Cholesterol 37 mg
- Fiber 7 g
- Protein 20 g
- Sodium 609 mg
- Total Fat 4 g
Toasting chili powder, cumin and garlic powder intensifies their flavor, making this chili a rich, hearty meal in a bowl.
Key products
Instructions
- Heat oil in large skillet on medium-high heat. Add chicken, bell pepper, and onion; cook and stir 7 to 8 minutes or until lightly browned.
- Heat small nonstick skillet on medium heat for 2 minutes. Add chili powder, cumin, and garlic; toast for 30 seconds or until aromatic, stirring constantly. Add to chicken mixture.
- Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer for 20 minutes.